Vegetable lasagna is probably the first big dinner that I ever learned to make. Even way back in college, when I would make a meal for a group, lasagna would be the main event. Nowadays, I love it as a Sunday Supper because I can put that day’s farmers market haul to good use. Not only is it easy, foolproof, and fun to make, but who doesn’t love to share stories at the table around red sauce and pasta?! So why the heck did it take me this long to get a great go-to vegetable lasagna on this site? I’m not sure, but here it is and we’re obsessed with it and all of it’s roasted vegetable-y, saucy, goodness.
Of course, this version of vegetable lasagna is much improved from my college days. For starters, I hadn’t yet discovered my love of leeks or fennel, and I didn’t appreciate how much more flavorful lasagna would be with roasted, caramelized, vegetables. (Pictured: creamy tofu-basil ricotta – it’s so yummy that no one will know that they’re eating tofu – promise!)
We’re partnering with Bertolli® on this post, because – the secret’s out – I never make my own tomato sauce when making veggie lasagna! There’s no time for that, especially when I’m having dinner guests :). To save a sauce-making step in this recipe, I used Bertolli® Organic Fire Roasted Garlic Marinara in this recipe and it worked out perfectly. It’s organic and non-GMO, plus it has a delicious blend of roasted garlic, herbs, spices, and onion, which goes so well with the roasted leeks and red onion in this recipe.
The wonderful thing about roasting vegetables is that they cook down and much of the water gets released, which means that a LOT of vegetables can fit into this vegetarian lasagna. I started with over 5 cups of chopped vegetables, and sprinkled in some chopped kale for good measure.
So saucy! ❤️
Top it all with cheese, bake, (let it sit for at least 20 minutes to set) and serve this great Sunday Supper (on any day of the week) to your friends and family!
- 1 large leek, halved, white and light green parts coarsely chopped and rinsed well
- ½ medium red onion, chopped into ½-inch pieces
- 1 fennel bulb, chopped into ½-inch pieces
- 2 carrots, slice into thin rounds
- 8 ounces cremini mushrooms, stems trimmed, sliced in half
- 1 zucchini, sliced into ¼-inch thick half moons
- 12 cherry tomatoes (left whole)
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
- 23-ounces extra firm tofu, drained and patted dry
- ¼ cup nutritional yeast
- juice and zest of 1 lemon
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon sea salt
- freshly ground black pepper, to taste
- ½ cup loose-packed fresh basil
- 12 lasagna noodles
- 1 jar (24-ounce) Bertolli® Organic Fire Roasted Garlic Marinara
- 1 packed cup chopped kale
- 2 cups grated smoked mozzarella cheese
- sliced basil, for garnish
- Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.
- Make the tofu ricotta: Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.
- In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.
- Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the tofu-ricotta mixture, half of the roasted vegetables, half of the chopped kale, and ⅔ cup of sauce. Add the next layer of 4 noodles and top with the remaining tofu-ricotta, the remaining roasted vegetables, remaining kale, and ⅔ cup of sauce. Top with the last layer of noodles, the remaining sauce, and the shredded cheese. Drizzle with olive oil.
- Bake at 375° for 25 to 30 minutes or until browned and bubbly. Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil. Remove the lasagna from the oven and let it sit for 20 minutes before slicing. Garnish with sliced basil.
This post is in partnership with Bertolli®, thanks for supporting the sponsors that keep us cooking! For more saucy Sunday Supper ideas, check out the recipes here,